Here is another delicious but super simple recipe for you guys! This salad basically consists from 3 main ingredients: cucumber, shrimps and avocado. You do not have even try to make some extra dressing for it. Simply squeeze lime (instead of lemon). It nicely adds that zing to the salad while also helping to keep avocado green and vibrant. Buttery avocado, crunchy seedless cucumber and flavored shrimps make a great mix of textures and flavors. I tend to use fresh shrimps while cooking as often as I can and I should advise you to do the same.
Ingredients for Summer Salad with Shrimps and Avocado:
- 200 g uncooked large shrimps;
- 1 ripe avocado;
- 2 cucumbers;
- 2 garlic cloves;
- 1 lime (zested and juiced);
- 2-4 basil springs;
- olive oil (1tbsp. for shrimps and 1 tbsp. for the dressing).
- salt, pepper to taste.
How to make shrimps avocado cucumber salad:
- Finely chop garlic cloves. Separate basil leaves from stalks and leave them for later. Chop basil stalks into small pieces.
- Peele the shrimps (I like to leave tales in), devein by making a slight cut along the backs. Wash shrimps by running them under cold water; get rid of the liquid by patting them with paper towels.
- Heat oil in a skillet on the heat. Add chopped garlic and basils stalks. Stir them for about 10 seconds. Let them release all the flavors to the oil. Place shrimps on the skillet; add salt and pepper. Cook each side for 2-3 minutes until shrimps are pink and firm.
- Now let’s cut veggies. I tried something new here. Peeled cucumbers, scooped inside seeds out and cut them in slices (ass inside contains mainly water, cucumbers cut in classic way can make a salad soggy). Cut avocado the shape you want after peeling and pitting it.
- Combine chopped avocado, cucumber and shrimps in the serving bowl. Add lime zest and lime juice to the mixture.
- You have basil leaves in the salad chopped or uncut. I tend to use whole leave as they add more color to the salad. Season with salt and freshly ground black pepper (I also added some paprika). Pour a tablespoon of olive oil and carefully toss the salad to combine ingredients with the dressing.
Enjoy your meal!
You can have this shrimp salad as a separate dish or just serve it as a side dish. Either you won’t regret making it. There is no way you can ruin this dish as there few steps to follow. And you do not have to possess any supernatural cooking skills to pan-fry shrimps. Simply have them on one side for 2 minutes and then turn to fry additional 2 minutes the other side of the shrimp.
Shrimp Avocado Lime Salad Recipe
Ingredients
- 200 g shrimps uncooked large
- 1 avocado ripe
- 2 cucumbers
- 2 garlic cloves
- 1 lime (zested and juiced)
- 2-4 basil springs
- 2 tbsp. olive oil (1tbsp. for shrimps and 1 tbsp. for the dressing)
Instructions
- Finely chop garlic cloves. Separate basil leaves from stalks and leave them for later. Chop basil stalks into small pieces.
- Peele the shrimps (I like to leave tales in), devein by making a slight cut along the backs. Wash shrimps by running them under cold water; get rid of the liquid by patting them with paper towels.
- Heat oil in a skillet on the heat. Add chopped garlic and basils stalks. Stir them for about 10 seconds. Let them release all the flavors to the oil. Place shrimps on the skillet; add salt and pepper. Cook each side for 2-3 minutes until shrimps are pink and firm.
- Now let’s cut veggies. I tried something new here. Peeled cucumbers, scooped inside seeds out and cut them in slices (ass inside contains mainly water, cucumbers cut in classic way can make a salad soggy). Cut avocado the shape you want after peeling and pitting it.
- Combine chopped avocado, cucumber and shrimps in the serving bowl. Add lime zest and lime juice to the mixture.
- You have basil leaves in the salad chopped or uncut. I tend to use whole leave as they add more color to the salad. Season with salt and freshly ground black pepper (I also added some paprika). Pour a tablespoon of olive oil and carefully toss the salad to combine ingredients with the dressing.
Do not forget to share my recipe with your friends (if you liked it)! If you have any questions, leave them in the comment section below and I will get back to you as quick as possible.
